Recipe - Stuffed Leg Of Lamb

5 pound Boneless leg of lamb
Smashed peeled garlic
2 teaspoon Chopped fresh rosemary
Stuffing (see recipe for
"Stuffing for Sunday...")
One fourth cup Red wine
Three fourths cup Brown stock or beef broth
1 pound Peeled, seeded and chopped
tomatoes
1 tablespoon Slivered pitted olives
Chopped parsley

Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove.
Stuff leg of lamb and tie securely; sprinkle meat with rosemary.

Put stuffed lamb on a rack and roast for 1 Three fourths hours to 2 hours or until
meat is 135 to 140 degrees. Remove from oven as you finish sauce.

Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes
and olives and season to taste with salt and pepper. Remove from heat add
parsley

Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:46 0400

From: Meg Antczak meginny@frontiernet.net